Engineering plants with increased levels of the antioxidant chlorogenic acid
Engineering plants with increased levels of the antioxidant chlorogenic acid
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DOI：
10.1038/nbt966
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发表时间：
2004-06-01
影响因子：
46.9
通讯作者：
Martin, C
中科院分区：
文献类型：
--
作者：
Niggeweg, R;Michael, AJ;Martin, C
将许多食物不仅视为营养品，而且视为药物，即所谓的功能性食品的趋势正在增加。酚类物质是最广泛的膳食抗氧化剂，其中，绿原酸（CGA）在某些作物中积累到高水平。CGA作为植物中的抗氧化剂，在动物的饮食中提供时，可以防止动物的退行性，年龄相关疾病。cDNA克隆编码的酶，合成CGA，羟基肉桂酰辅酶A奎尼酸：羟基肉桂酰转移酶（HQT），其特征在于从番茄和烟草。基因沉默证明HQT是茄科植物中CGA积累的主要途径。HQT在番茄中的过表达导致植物积累更高水平的CGA，对其他可溶性酚类物质的水平没有副作用，并显示出提高的抗氧化能力和对细菌病原体感染的抗性。CGA水平升高的番茄可用于对人类健康有特定益处的食品中。
The trend to view many foods not only as sustenance but also as medicine, so-called functional foods, is increasing. Phenolics are the most widespread dietary antioxidants, and among these, chlorogenic acid (CGA) accumulates to high levels in some crop plants. CGA acts as an antioxidant in plants and protects against degenerative, age-related diseases in animals when supplied in their diet. cDNA clones encoding the enzyme that synthesizes CGA, hydroxycinnamoyl-CoA quinate: hydroxycinnamoyl transferase (HQT), were characterized from tomato and tobacco. Gene silencing proved HQT to be the principal route for accumulation of CGA in solanaceous species. Overexpression of HQT in tomato caused plants to accumulate higher levels of CGA, with no side-effects on the levels of other soluble phenolics, and to show improved antioxidant capacity and resistance to infection by a bacterial pathogen. Tomatoes with elevated CGA levels could be used in foods with specific benefits for human health.